Boysenberry Swirl Cheesecake

Combine the 1/4 cup sugar, 1/4 cup melted butter, and chocolate wafer crumbs for the crust and pat into the bottom and sides of a 9-inch springform pan. Bake at 350 degrees Fahrenheit for 10 minutes and then cool.

Sieve the cottage cheese or puree it in a blender until smooth. Pour into a large mixing bowl. Add cream cheese and beat with an electric mixer on high speed until blended and creamy. Add 1 1/2 cups sugar. On low speed, add 1/3 cup cornstarch, Grand Marnier, eggs, and almond extract; beat until blended. Add 1/2 cup melted butter or margarine and sour cream, then blend at low speed.

Measure out 3/4 cup of the cheesecake batter. Add Seedless Boysenberry preserves and Boysenberry oil or extract to this portion. Mix well, then add 1 teaspoon cornstarch and mix again.

Pour a portion of the plain cheesecake batter into the prepared crust, then spoon half of the Boysenberry mixture on top. Add the remaining plain cheesecake mixture, followed by the remaining Boysenberry mixture. Cut through the batter with a knife or rubber spatula to create a marbling effect.

Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes, or until the edges are firm.

Turn off the oven and leave the cake inside for 2 hours. Remove from the oven and cool completely on a wire rack. Chill before removing the sides of the springform pan.

Decorate with chocolate leaves if desired.